Cheesy Egg and Potato Breakfast Wrap with Cilantro

1.In a small bowl, beat the egg with curd, salt, and pepper until well combined and slightly frothy.

2.Heat a non-stick pan over medium heat and add half the butter or oil.

3.Add the diced potatoes and sauté until golden and tender, about 5-7 minutes. Stir occasionally for even cooking.

4.Remove the potatoes from the pan and set aside.

5.Add the remaining butter or oil to the pan, then pour in the egg mixture.

6.Gently scramble the eggs until just cooked but still soft and creamy, about 2-3 minutes.

7.Remove from heat and stir in the sautéed potatoes and chopped cilantro gently.

8.Lightly toast the bread slices until golden and slightly crisp.

9.Place the cheese slice on one piece of toasted bread while it is still warm, allowing the cheese to soften.

10.Spread the scrambled egg, potato, and cilantro mixture evenly over the cheese-topped bread slice.

11.Top with the second slice of bread to form a sandwich, pressing gently to secure.

12.Optionally, cut the sandwich diagonally and serve immediately for a warm, cheesy, creamy, and herb-infused breakfast wrap.